This is without a doubt the easiest, quickest, most DELICIOUS healthy vegan berry cheesecake recipe EVER! Cheesecake is one of those deserts which actually gets even more delicious when you make it vegan, thanks to the wonderful cashew nut.

This gluten-free, creamy vegan mushroom and broccoli sweet potato pie is more than a hug in a bowl – it’s a full on snuggle under the duvet! On cold winter evenings this is such an easy and comforting dinner, and really easy to whip up if you’re laying on supper for lots of people too.

A run down of my meanderings around New York city via some art galleries, a few thousand miles of side walk, a lot of avocado on things, far too many coffees, a drawing class, some epic views and about a billion chaturangas crammed into four days. Yes you can totally do NYC in just a few days. Wear comfy shoes. And five layers of thermals if it’s winter.

These are oats packed with all of the superfood seeds, power-house baobab powder and homemade almond and coconut milk. And this particular oatmeal recipe is also infused with spices and zesty citrus to take your breakfast experience to a WHOLE other level.

Yep, that’s right SWEET POTATO in granola. I know, mental. I don’t know why I even bother making granola anymore – it lasts about 28 minutes in our house. Mainly my fault as I end up snacking on it continuously. It’s so freakin delicious.